Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Prepare 600 g sweet potatoes (3 medium)
2. Take 2 tbsp olive oil
3. Take 1/2 tsp low-sodium salt
4. Get 1/2 tsp pepper
5. Make ready 400 g can black beans, drained
6. Make ready 3 spring onions / scallions, sliced
7. Take 1 red bell pepper, deseeded and diced
8. Make ready 200 g sweetcorn
9. Prepare 1 handful fresh coriander / cilantro leaves, finely chopped
10. Prepare 2 tbsp maple syrup / agave nectar / honey
11. Make ready 2 tbsp lemon / lime juice
12. Prepare 2 tbsp Dijon mustard
13. Get 2 tbsp olive oil
14. Make ready to taste salt & pepper
15. Prepare to taste cayenne pepper

Steps to make Vickys Mexican-Style Sweet Potato Salad with Honey Mustard Dressing, Gluten, Dairy, Egg, Soy & Nut-Free:

1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with foil
2. Spread the potatoes evenly over the baking tray, drizzle with the olive oil and season with salt and pepper
3. Roast for 40 - 45 minutes, or until fork-tender, turning once halfway through
4. Meanwhile add the black beans, onion, bell pepper, sweetcorn and coriander to a large bowl, toss and set aside
5. Mix the honey, mustard, lemon juice, olive oil, cayenne and salt & pepper to taste and set aside
6. Add the cooked sweet potatoes to the beans and vegetables, pour over the dressing and toss gently
7. Serve warm or cold. Keeps well in a lidded container for a few days

So that’s going to wrap it up with this exceptional food vickys mexican-style sweet potato salad with honey mustard dressing, gluten, dairy, egg, soy & nut-free recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!